Artichoke-Tomato Canapés
 
Yield: 12
Ingredients
  • 1 (10.5-ounce) artisan pizza crust*
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon fresh ground pepper
  • ⅓ cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 12 slices Campari tomato
  • 1 (14.0-ounce) can baby artichoke hearts, drained
  • 12 fresh basil leaves
Instructions
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Using a 2-inch fluted round cutter, cut 12 rounds from pizza crust, discarding scraps. Place rounds 2 inches apart on prepared baking sheet. Brush tops of rounds with olive oil. Sprinkle evenly with oregano and pepper. Sprinkle evenly with mozzarella cheese and Parmesan cheese. Top each with a tomato slice and an artichoke heart.
  4. Bake until edges of rounds are light golden brown and cheeses melt, 8 to 10 minutes.
  5. Garnish with fresh basil leaves, just before serving, if desired.
Notes
*We used Stonefire’s Artisan Pizza Crust.
Recipe by TeaTime Magazine at https://teatimemagazine.com/artichoke-tomato-canapes-recipe/